Description
Chocolate Turtle Cake Roll is a delightful dessert that combines chocolate and caramel.
Ingredients
Scale
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar (for dusting)
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce
- 1/2 cup chopped pecans
- 1/2 cup chocolate ganache (made from 1/2 cup chocolate chips and 1/4 cup heavy cream)
- Additional caramel sauce for drizzling
- Chopped pecans for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale. Stir in the vanilla extract.
- In another bowl, whisk together the cocoa powder, flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, folding gently until just combined.
- Pour the batter into the prepared jelly roll pan, spreading it evenly.
- Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched.
- Once baked, remove the cake from the oven and immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from one end, roll the cake up with the towel inside, creating a spiral. Let it cool completely.
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold in the caramel sauce and chopped pecans into the whipped cream.
- Once the cake has cooled, carefully unroll it from the towel.
- Evenly spread the filling over the cake, leaving a small border around the edges.
- Roll the cake back up without the towel, starting from the end where you began. Place the seam side down on a serving platter.
- To make the chocolate ganache, heat the heavy cream until just simmering, then pour it over the chocolate chips in a bowl. Let it sit for a minute, then stir until smooth.
- Pour the ganache over the top of the cake roll. Drizzle additional caramel sauce and sprinkle with chopped pecans for garnish.
Notes
- Store leftovers in the refrigerator.
- Can be made a day in advance.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg